Chicken Fry- Kodavu style (Coorg)

Chicken fry Kodavu style (Coorg)

Kodavu Chicken fry is very yummy and easy to make chicken recipe. I love experimenting with chicken and one of my cousins shared this beautiful recipe last week. This delectable chicken fry is from Kodugu or Coorg. Coorg is a picturesque hill station and a dream destination. I had already tried the Coorg pepper pork. It had a unique taste and got me intrigued by this beautiful cuisine. I wanted to try this recipe and glad I tried.

The star ingredient in this recipe is kachampuli or Coorg vinegar. Kachampuli is a fruit-based vinegar. It is extracted from ripe fruits of garcinia gummi guttu, a sightly fermented dark syrup. This seems to be one predominant flavor in most Coorg recipe-the sourness from kachampuli. Coorg pepper pork, that I tried earlier also had kachampuli.I have grown up eating curries with kudampuli and the taste is so relatable.

This chicken fry is beautifully balanced with the right combination of earthy spices and surprise sourness and is an extremely delicious chicken fry. The dry roasting the spices will bring out the essential oil and makes it more aromatic and flavorful. The spicy and tangy gravy is well coated on the chicken pieces and each bite will make you crave for more. Whether you choose to have it with steamed rice, curd rice or chapathi, this spicy and tangy chicken fry will give you the feel of an exotic meal. I am sure you will love the change. Try this and let me know how it turned out :)

Ingredients
Chicken - 1 lb
Turmeric powder- 1/3 tsp
Chilly powder- 1 tsp
Oil- 3-4 tbs
Onion- 1 medium
Chilly- 2
Ginger - 1 inch thick
Garlic- 5-6 pods
Curry leaves- a few
Kachampuli- 3/4 - 1 tsp

(or two piece kudampuli )
Coriander leaves- to garnish
Salt to taste

To roast and grind
Coriander- 2 tsp
Cumin - 1/2 tsp
Mustard seeds- 1/2 tsp
Pepper powder- 1/2 tsp
Cloves- 2- 3

Cut chicken into small pieces and marinate it with turmeric, salt and chilly powder.Set aside for half an hour.
Dry roast all the ingredients listed under roast and grind and make it into a fine powder.

Make a course mixture of onion, ginger, garlic and green chilly.

Heat oil in a pan and saute this crushed onion mixture and curry leaves. When it turns golden brown and the marinated chicken and stir fry for three to four minutes or till it changes color.
Add 1/3 cup of water, cover and cook for three to four minutes.

Add kachampuli and salt if needed and cover and cook till the chicken is done.Add the roasted spice powder and fry in low flame till all the water is absorbed and the masala get coated on the chicken pieces. Sprinkle chopped coriander leaves and switch off the flame.
Serve with steamed rice, curd rice, ghee rice or with chapati.